Pressure Cooker Passion

Ingredients

• 6 ounces good quality white chocolate, chopped 
• 8 tablespoons butter
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 3 eggs
• 3 egg yolks
• 1 cup powdered sugar
• 3/4 cup all-purpose flour
• Crushed peppermint candy
• 6 white chocolate peppermint candies (like Lindt Peppermint White Chocolate Truffles or Candy Cane Kisses)
• peppermint or vanilla ice cream and extra crushed peppermint candy for serving

Directions

1. Grease bottom and sides of six 6 ounce ramekins with nonstick cooking spray and set aside.
2. In a small saucepan over medium heat, melt the chocolate and butter together, stirring frequently.  Take off the heat.  Add salt, vanilla extract, and peppermint extract and whisk until very smooth.  Set aside.
3. To a medium size bowl, add eggs and egg yolks.  With a hand mixer, beat at medium speed for 1 minute until thick and light in color.  Add the powdered sugar and beat for another 30 seconds.  Add the cooled, melted chocolate and blend for 30 seconds until smooth and incorporated.  Add flour and mix only until combined.  
4. Divide batter evenly into the prepared 6 ramekins.  Sprinkle each with about 1 teaspoon of crushed peppermint candy or candy canes.  Place a white chocolate peppermint candy right in the middle, do not push it down into the batter, just let it rest on top as much as it will.
5. Add 1 cup of luke warm water to a 6 quart pressure cooker pot and place trivet inside.  Place three ramekins on top of the trivet (results are more predictable if you cook 3 at a time vs stacking 6 in the pressure cooker).  Secure the lid and turn the pressure release knob to a sealed position.  Cook at high pressure for 4 minutes.
6. When cooking is complete, use a quick release.  
7. Check cakes.  The sides should be set and the center soft.  If batter still appears runny, cook for 1 more minute.  If cake is overcooked, it will still be fudgy and delicious, but it won’t have the molten filling.  
8. Loosen the sides of the cake with a knife.  Invert a plate on top of the ramekin and gently flip it over to allow the cake to fall onto the plate.  Serve hot with a scoop of Peppermint ice cream.